WEEKDAYS 1e|12c|p

Polenta & Mushroom Ragu Towers

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A tasty tower of deliciousness with polenta and mushrooms that will have you coming back for polenty more
skill level
Moderate
time
1-30min
servings
4
cost
$
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A tasty tower of deliciousness that will have you coming back for polenty more
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ingredients
  • 1 Store-bought Cooked Polenta Log
  • Extra-Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • Freshly Grated Parmesan Cheese (to garnish)
  •  
  • Mushroom Ragu:
  • Extra-Virgin Olive Oil
  • 4 tablespoons Butter (divided)
  • 2 Shallots (thinly sliced)
  • 2 pounds Mixed Mushrooms (Chanterelle
  • Shitake
  • Cremini and/or Oyster; trimmed & cleaned)
  • 2 Garlic Cloves (thinly sliced)
  • 1/4 cup Tomato Paste
  • 4 cups Chicken Stock
  • 1 tablespoon Thyme leaves
  • 1/4 cup Cream (optional)
  • Salt
  • Freshly Cracked Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Store-bought Cooked Polenta Log
    Extra-Virgin Olive Oil
    Salt
    Freshly Cracked Black Pepper
    Cut the Polenta into 1" thick discs. Drizzle with Olive Oil and season lightly with Salt and Pepper.
  • 2
    Ragu
    Cook the Polenta Cakes in a non-stick skillet over medium until golden on both sides, about 10 minutes.
  • 3
    Freshly Grated Parmesan Cheese (to garnish)
    Place a Polenta Cake on each plate, top with a spoonful of Ragu then repeat with another Polenta Cake and more Ragu. Garnish with Parmesan Cheese and serve warm.;
  • 4
    Extra-Virgin Olive Oil
    4 tablespoon Butter (divided)
    1 pound Mixed Mushrooms 
    Salt
    For the Ragu: Heat a large sauté pan over medium-high with 2 tablespoons of Butter and 2 tablespoons of Oil. Add half of the Mushrooms, or enough to barely cover the bottom of the pan, and allow to cook for 1 minute without stirring. Season with Salt and continue to cook for 1 more minute. Begin to stir the Mushrooms, flipping them so they crisp on the all sides.
  • 5
    Extra-Virgin Olive Oil
    Butter
    1 pound Mixed Mushrooms 
    Using a slotted spoon, transfer the crispy Mushrooms to a plate. Add more Butter and Oil then cook remaining Mushrooms using the same method.
  • 6
    2 Shallots (thinly sliced)
    2 Garlic Cloves (thinly sliced)
    cooked Mushrooms
    Once all the Mushrooms are cooked, cook the Shallot in the pan for 1-2 minutes, just to soften. Toss in the Garlic and cooked Mushrooms and cook until Garlic is fragrant.
  • 7
    1/4 cup Tomato Paste
    Stir in the Tomato Paste and allow to cook until rust colored to develop a more robust flavor.
  • 8
    4 cups Chicken Stock
    1 tablespoon Thyme leaves
    Salt
    Freshly Cracked Black Pepper
    Ladle in the Chicken Stock to create sauce. Toss in Thyme Leaves and season with Salt and Pepper. Bring the mixture to a boil then reduce to a simmer. Cook for 15 minutes.
  • 9
    1/4 cup Cream (optional)
    Stir in Cream, if using, and simmer for 1 minute before serving.

    Helpful Tips:
    1. Use whatever combinations of mushrooms you prefer.
    2. Don’t let the mushrooms steam, make sure they brown.
    3. Let the tomato paste turn the a rusty brown color.
    4. Cut store bought polenta into 1-inch disks.

 
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